Blueberry Protein Cookie Recipe

I’ve been experimenting new recipes, and I think I’ve nailed this Blueberry Protein Cookie! I am always looking for healthy breakfast and snack ideas that taste yummy and are high in protein and low in sugar. I’ve tried several recipes with stevia and can’t stand the aftertaste. This recipe uses whey protein powder and raw monk fruit for sweeteners. For the protein powder, I prefer Beverly Cookies and Cream UMP, but you can use whatever vanilla or similar flavor protein powder you prefer. Monk fruit sweetners, also known as lo han guo, come from a small round fruit grown in Southeast Asia. It is a natural, plant-based sweetener. Monk fruit is 100-250 times sweeter than sugar, so a little goes a long way! It’s found in most grocery stores or on Amazon.

Ingredients for Blueberry Protein Recipe

1 cup of blanched almond flour
1 cup of oat flour
1/2 tsp of baking soda
About 1 and 1/2 scoops (50-60 grams) of whey protein powder
1 tsp of baking powder
1 tsp of vanilla
1/4 tsp of salt
1 egg
2 egg whites
1 container (5.3 oz) of Oikos Triple Zero Vanilla greek yogurt
Zest from 1 large lemon
2-3 handfuls of fresh blueberries
3/4 TB of raw monk fruit
1-2 TB water (if needed!)

Preheat oven to 350 degrees. Spray cookie sheets with cooking spray or cover with parchment paper. Using a food processor (or a mixer), blend dry ingredients. Add in egg and egg whites, yogurt, and lemon zest. Fold in blueberries. If you do not want the “pop” of blueberries, blend for 5-10 seconds.

Spoon batter on to cookie sheet. Make 20-24 cookies. Bake for 10-12 minutes until you see the edges turning brown. Allow cookies to cook for a few minutes.